Veggie-Packed Chili with Cornbread Recipe | Dr. McDougall

Ingredients

• 2 Cups Cornmeal
• 1 Cup Whole wheat flour
• 4 Tsp Baking powder
• 3 Tbsp Brown or raw sugar
• 1/4 Tsp Salt
• 1 Tbsp Flax seed (whole or ground)
• 1/2 Cup Water
• 1 Cup Non-dairy milk
• 1/2 Cup Unsweetened applesauce
• 1 Medium onion, diced
• 2 Cloves Garlic, minced
• 2 Medium carrots, diced
• 2/3 Cup Vegetable broth or water
• 1 Tsp Chili powder
• 2 Tsp Cumin
• 1 Tsp Sweet (regular) paprika
• 2-15 Ounce Cans Diced tomatoes
• 1/2 Tsp Dried oregano
• 1/2 Tsp Liquid smoke or smoked paprika
• 10-12 Ounces Frozen spinach
• 2 1/2 Cups Cooked kidney or pinto beans (or 2-15 oz. cans, drained and rinsed)
• 1 Cup Frozen corn
• 1/2 Cup Vegetable broth or water
• 1/4 Tsp Ground black pepper
• Salt, to taste (optional)